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American cookbook, 1900-1920
Page 17
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slice of bread toasted, + a large onion stuck with cloves - hang it over a very slow fire - wash the pot for fear of its burning on, strain the gravy thro a cullender, season it to your taste + add a glass of wine - it should be thin enough to allow for simmering down - turn the meat when you put it in again, the fat side should go down first, + turn on 2 or 3 glasses of wine 1/2 an hour before you take it up garnish with lemon sliced + force
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slice of bread toasted, + a large onion stuck with cloves - hang it over a very slow fire - wash the pot for fear of its burning on, strain the gravy thro a cullender, season it to your taste + add a glass of wine - it should be thin enough to allow for simmering down - turn the meat when you put it in again, the fat side should go down first, + turn on 2 or 3 glasses of wine 1/2 an hour before you take it up garnish with lemon sliced + force
Szathmary Culinary Manuscripts and Cookbooks
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